Comments on: This bread is so easy, you can make it with one hand tied behind your back. http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Tue, 21 May 2013 22:37:51 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: "Golda Lee" http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-73758 "Golda Lee" Sat, 16 Feb 2013 22:02:18 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-73758 I just took this out of the oven! I did make some changes based on other reviews, but it is a forgiving recipe. Delicious, sliced perfectly, and I didn’t need OJ or powdered milk!!! I added my changes to my review..my review is not posted yet…
Golda Lee

Thanks for connecting here, Golda, and sharing your success. Enjoy! PJH

]]> By: Bkr http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-73424 Bkr Sat, 02 Feb 2013 20:09:55 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-73424 Ok I’ve been baking bread for about 40 years but this turned out very thick and dry not moist and sticky as stated in the recipe. Didn’t rise up and my yeast was new. Used stand mixer. Would that make a difference?

The mixing method would not have made the difference. The trouble sounds like the dough was too stiff and dry from either not enough liquid or too much flour added. Whole wheat can absorb a great amount of liquid; as such, you will want to be sure that a bread dough is very elastic and tacky. The dough should be sticking to your mixing bowl when you go to knead it! While it rises, it will firm up as the flour absorbs the liquid. Next time, keep an eye on the dough in the mixer as it comes together. If if forms a ball fairly quickly, add 2-3 Tbs of water to smooth it out. Even more won’t hurt, just be sure that the dough “climbs” up the dough hook as it mixes. And I would be sure to start slowly when mixing. Don’t increase the speed or it will become too tough and will resist the additional water. I hope this helps! Kim@KAF

]]> By: dragonmist http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-72418 dragonmist Thu, 20 Dec 2012 15:41:19 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-72418 This sounds so scrumptious! My only problem with no-knead recipes is the fact that I have no mixer or anything of that nature motorized. And this is more than my bread machine can handle. Should I wait until I order my dough whisk in Jan. to make it? Can you suggest how to proceed without beating equipment? I had trouble beating the no-knead artisan bread dough enough by hand, using a wooden spoon, I know it would have been better with better mixing. Thanks, and thank you for wonderful recipes, hints and baking!

You certainly don’t need to wait for the whisk! I think this recipe will come together just fine using a wooden spoon and some perseverance. The whisk will be easier, but you can get by with a sturdy utensil–the dough will just stick to the spoon more. I’d follow the pictures from the blog to make sure you get the right consistency, but I mix my bread up at home with wooden spoons and have yet to fail (completely–I admit, sometimes I have less-than-lovely breads. We all make mistakes!) Best, Kim@KAF

]]> By: Kristin http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-70514 Kristin Mon, 24 Sep 2012 12:45:05 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-70514 How can I adjust these ingredients to make it work well in a 9×5 pan? I’m using almond milk instead of dry milk and water if that matters.
You may use only almond milk in place of the water (while omitting the milk powder too). Or a combination of almond milk and water as you suggested would work also. You may increase the recipe by 25% to fit well in a 9 x 5. Enjoy have fun trying this recipe ! Elisabeth

]]> By: dwhebh http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-69580 dwhebh Sun, 29 Jul 2012 23:41:31 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-69580 Great recipe and very easy! I use parchment paper cut to fit in the loaf pan so there’s no problem with sticking. I used KA White Whole Wheat flour and pure cane syrup-excellent!

So glad you like the bread – it’s a winner, for sure. Thanks for sharing your enthusiasm! PJH

]]> By: "Vicky " http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-66576 "Vicky " Sat, 03 Mar 2012 21:29:24 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-66576 Hi All,

I just love this bread! I have made 6 loafs in the last four weeks. I use vegetable oil not butter and Agave in place of the maple syrup. My first two using the loaf pan, and the last four using my brotform. Not only does the bread taste delicious, but it is now so very “pretty” after using the brotform. I am in the process of baking one now to take to our friends house for dinner tonight. Thank you KAF for sharing such a wonderful, easy, and healthy recipe I would love to share a picture, but was not sure how to upload one. :-)
Vicky from Virginia

Vicky, unfortunately, you can’t load photos into these blog comments (though it’s on our wish list for the future). In the meantime, how about posting to our Facebook wall? We’d love to see your pretty brotform loaves… PJH

]]> By: Karen http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-63768 Karen Sun, 04 Dec 2011 17:19:38 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-63768 I only have 9×5 loaf pans. Can you please post the changes necessary to use this recipe in a 9×5 pan.
Thanks.
A 9” x 5” pan makes it 30% larger than an 8 1/2” x 4 1/2” pan. In result, your bread won’t rise as high, nor dome as nicely. Not a problem for most folks. You can certainly go ahead with the recipe, Karen. Elisabeth

]]> By: Solemae http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60848 Solemae Tue, 23 Aug 2011 19:23:44 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60848 PJH, I’m making an order friday and am wondering about some of the other baking items offered such as diastatic malt and vital wheat gluten? I googled these and was wondering if these could be used for this recipe or are they for different types of bread ? this recipe comes out beautifully but was wondering about the whole dough enhancer thing. Thanks again in advance!

Solemae, the diastatic malt really wouldn’t make a lot of difference in this bread; no-knead breads have so much going on, with their high hydration, something subtle like diastatic malt isn’t a big factor. A tablespoon or two of vital wheat gluten, however, would probably help it rise a bit more – if you’re looking for that. Good luck! PJH

]]> By: sayantani http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60750 sayantani Mon, 22 Aug 2011 09:22:30 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60750 Hi I baked this bread yesterday. The dough rose beautifully but there was a problem in baking. I had to bake it for close to 75 minutes. the outside of the bread was beautiful with dark golden crust but the inside was still unde rbaked. this happens for most of my whole wheat breads. can you suggest a way to avoid this.
If you find the breads are baking on the outside before baking on the inside, you can either lower the oven temperature by 25°F or use a tent of foil over the bread for the last 15 minutes of baking to keep the outside from over browning as the inside finishes. Hope this helps. ~ MaryJane

]]> By: Solemae http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/comment-page-2/#comment-60618 Solemae Mon, 15 Aug 2011 01:05:46 +0000 http://blog.kingarthurflour.com/2009/03/15/this-bread-is-so-easy-you-can-make-it-with-one-hand-tied-behind-your-back/#comment-60618 Quick question PJH, Do you think this recipe could be doubled so that 2 loaves can bake at the same time? or would it not bake properly? this bread is not going to last around here ! the one I made is gone already! thanks.

Definitely a candidate for doubling; but don’t double the yeast, OK? Just increase to 1 tablespoon. Enjoy – PJH

]]>